Vegetable Poached Eggs

 

2

cups chopped broccoli

2

cups chopped spinach (about 3 oz)

1

large onion, chopped (1 cup)

1

cup sliced mushrooms (about 3 oz)

1

medium carrot, cut into julienne (matchstick) strips (about 1/2 cup)

1

small zucchini, cut into julienne (matchstick) strips (about 1/2 cup)

3/4

cup fat-free tomato pasta sauce (any variety)

1/4

teaspoon pepper

4

eggs

1/4

cup shredded fat-free mozzarella cheese (1 oz)

• 1 Spray 12-inch skillet with cooking spray; heat skillet over medium heat. Add broccoli, spinach, onion, mushrooms, carrot and zucchini; cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
• 2 Stir in pasta sauce and pepper. Cook, stirring constantly, until thoroughly heated.
• 3 Make four 3-inch holes in vegetable mixture, using large spoon. Crack 1 egg into each hole. Cover; cook about 5 minutes or until egg whites and yolks are firm, not runny. Sprinkle with cheese. Serve immediately.